Stuffed Acorn Squash
Why I Love This Recipe
Serve this hearty side dish alongside roasted pork or the holiday turkey. It also makes a delicious vegetarian entre, paired with a tossed green salad.
(taken from williams-sonoma.com)
Ingredients You'll Need
1 1/2-lb. loaf country-style bread, cut into
6 acorn squashes, each about 1 lb.
Salt and freshly ground pepper, to taste
3 Tbs. unsalted butter
2 small yellow onions, chopped
3 garlic cloves, chopped
3/4 tsp. freshly grated nutmeg
1/3 cup chopped assorted fresh herbs, such
as sage, thyme and oregano
3 Tbs. chopped fresh flat-leaf parsley
1 cup dried cranberries
2 cups chicken stock
2 Tbs. extra-virgin olive oil
Position a rack in the lower third of an oven and preheat to 350�F.
Spread the bread cubes out on a baking sheet. Bake, stirring occasionally, until the bread is dry and crispy, 25 to 30 minutes.
Transfer the pan to a wire rack and let the bread cool completely.
Transfer to a large bowl and set aside.
Increase the oven temperature to 375F.
Cut the stem end off each squash.
Using a spoon, scoop out the seeds and pulp from the center and discard.
Cut a thin slice off the bottom end of each squash to create a level surface.
Season the squash cavities with salt and pepper. Stand the squashes upright in a 9-by-13-inch baking dish.
In a large saute pan over medium heat, melt the butter.
Add the onions and saute until soft, about 10 minutes.
Add the garlic, salt and pepper and cook until fragrant, about 1 minute.
Stir in the nutmeg and the assorted fresh herbs. Add the onion mixture to the bowl with the bread.
Add the parsley and cranberries and stir to combine.
Stir in 1 1/2 cups of the stock.
Spoon the stuffing into the squash cavities, mounding a small amount on the top.
Pour the remaining 1/2 cup stock into the baking dish.
Bake until the squashes are tender when pierced with a fork and the stuffing is browned, 1 to 1 1/4 hours.
If the stuffing begins to brown too quickly, cover the squashes loosely with aluminum foil. Remove the squashes from the oven, drizzle each with 1 tsp. olive oil and serve immediately. Serves 6.
NOTE: I use whole wheat bread in place of the country loaf.